Chicken Waffle Bowl

• Maple Dressing
• 1 cup Kraft Honey Mustard Dressing
• 1 cup maple syrup
• Coleslaw
• 1-1/2 gal. coleslaw blend (cabbage slaw mix)
• 1 qt. Granny Smith apples, julienned
• 1 qt. radicchio, shredded
• 2 cups red onions, small dice
• 2/3 cup Italian parsley, chopped
• Kale Mix
• 1/3 cup olive oil
• 1/3 cup garlic, chopped
• 1 cup bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06
• 1 gal. kale, washed, stems removed
• Bowl assembly
• 1 qt. waffle-ice cream cone batter
• 32 each frozen breaded chicken tenders, fried, cut into 1-inch-thick slices

1. Maple Dressing: Mix ingredients until blended.
2. Coleslaw: Combine ingredients.
3. For each serving: Heat 1 tsp.
4. (5 mL) oil in saute pan.
5. Add 1 tsp.
6. (5 mL) garlic, 1 Tbsp.
7. (15 mL) bacon and 1 cup (250 mL) kale; cook 1 to 2 min.
8. or just until kale is wilted.
9. Remove from heat.
10. Cook 1/4 cup (50 mL) waffle batter in waffle-cone maker.
11. Immediately place waffle in 6-inch bowl; press down centre of waffle to form bowl shape.
12. (If necessary, use smaller bowl to carefully press waffle into larger bowl.)
13. Remove waffle from bowl.
14. Combine 2 cups (500 mL) coleslaw, 2 Tbsp.
15. (30 mL) Maple Dressing and 3 oz.
16. (85 g) chicken.
17. Spoon kale mixture into waffle bowl; top with coleslaw mixture.

maple dressing, honey, maple syrup, cabbage slaw, apples, radicchio, red onions, italian parsley, mix, olive oil, garlic, bacon, waffleice cream cone batter, chicken tenders

Taken from www.kraftrecipes.com/recipes/chicken-waffle-bowl-145006.aspx (may not work)